Pecan Pie
Show: Sara's SecretsEpisode: Sara's Thanksgiving Secrets
Rate This RecipeRead users' reviews (125)
- Recipe categories: Eggs, Nuts, Sugar,
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Average Rating:
Total Reviews: 125
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By linsenmanns
on February 03, 2012
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It was actually a very easy recipe to follow. From the time i started the filling to actually putting it into the shell only 10 minutes had gone by! The taste was great very moist. This is a beginners recipe but it was good!
By anastasiae7
Carmel Valley, CA
on February 01, 2012
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Pecan pie is a tradition in my family. I enjoy trying different recipes and have to say, this one was very disappointing. Don't waste your time with this one when there are better, tastier recipes out there.
By heidiparrott_12...
Everett, 87
on January 03, 2012
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I followed the advice of reviewers & added a pinch of salt, more pecans (didn't measure 1/2 tsp vanilla & used dark brown sugar. I did need to add foil about 45 mins into cooking baking time. This pie turned out fantastic! Tempering took a bit of time but this was a very easy recipe and I will make again!
By WyldStalyn
Cleveland, OH
on December 12, 2011
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This has great flavor and simplfies the pecan pie.
By zecreamdix
Myrtle Beach, SC
on November 23, 2011
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I want to start off saying I never could stand PECAN PIE and my husband would brag and brag about his mother's...well you know us daughter in laws have to do something better so I saw this recipe on the Food Show I guess 5 or 6 yrs. ago and the woman that made it was so sweet and knowledgeable I just had to try. Well it was Thanksgiving and I made it and needless to say my husband of 23yrs. paid me the biggest complement..."Honey, that's the best PECAN PIE I have ever had and I mean EVER!" I still make it today. So thanks for posting.
By Dive2blues
Denver, CO
on November 04, 2011
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I never liked pecan pie, it's way too sweet for me...but after reading so many great reviews, I decided to give it a try. I followed the recipe but instead of one, I added two cups of pecan (and of course, I toasted it first ^_^ I made pie crust from the scratch using Paula's recipe and it turned out to be the best pecan pie I've ever had! I just couldn't stop eating it! I didn't have any problem about too much filling for the 9" pan though (and I added one extra cup of pecan!
By cindyleajas
on September 05, 2011
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I chose this recipe to make two of these pies for two different dinners on the same day. I should have just gone to Betty Crocker cookbook. This recipe was so greasey and the crust stuck to the pie pan, it was horrible.
By kimhuddleston
on April 19, 2011
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Added a 1/4 cup of molasses to give it a richer flavor.
By D.Moro
private
on December 24, 2010
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Made for Thanksgiving.. Now for Christmas!! Good recipe but WAY to long cooking time... adjust to about 45/50 minutes depending upon your oven.. Agree with other reviews, pinch of salt and brown sugar (light instead of regular sugar and about 1 1/2 to 2 cups pecans (preference really don't have to chop either if you choose! Watch out when adding eggs don't want scrambled eggs in your pie!!! Enjoy :-
By ccadorette_9060793
Beaufort, SC
on December 22, 2010
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ADD A PINCH OF SALT, HALF CUP PECANS, HALF TABLESPOON VANILLA AND USE LIGHT BROWN SUGAR INSTEAD OF WHITE SUGAR AND MOST IMPORTANTLY-TEMPER INITIAL MIXTURE BEFORE ADDING EGGS OR YOU WILL HAVE REALLY SWEET SCRAMBLED EGGS. BEST PECAN PIE RECIPE EVER!!! TENT PIE WITH FOIL LATE IN COOKING TO PREVENT OVER-BROWNING. GLASS PIE PLATE WORKS BEST.